Harissa Chicken Salad with Corn and Pumpkin
Get ready to enjoy a vibrant and colorful Harissa Chicken Salad that brings a delightful crunch with baby spinach, sweet corn, and roasted pumpkin. Topped with perfectly seasoned chicken and drizzled with a spicy harissa dressing, this salad is finished with a sprinkle of fresh parsley and sesame seeds for extra flavor. Feel free to experiment with your favorite veggies or add some nuts for an extra crunch!
Ingredients
Equipment
Method
- In a mixing bowl, combine the diced chicken breast with 1 tablespoon of olive oil, harissa paste, lemon juice, salt, and pepper. Toss to coat and marinate for about 15 minutes.
- While the chicken marinates, preheat a grill pan over medium-high heat.
- Grill the marinated chicken for about 5–7 minutes on each side or until fully cooked and the internal temperature reaches 75 °C (165 °F). Remove from heat and let it rest for 5 minutes.
- In a large serving bowl, layer the baby spinach, roasted pumpkin, and sweet corn.
- Slice the grilled chicken and place it on top of the salad.
- Drizzle the remaining olive oil over the salad and toss gently to combine.
- Sprinkle with fresh parsley and sesame seeds before serving. Enjoy your fresh and spicy salad!
Nutrition
Notes
Feel free to substitute the chicken with grilled tofu for a vegetarian option or use chickpeas for protein.
If you find harissa too spicy, balance it out with a touch of yogurt in the dressing.
The salad can be made ahead and stored in the refrigerator for up to two days; just add the sesame seeds and parsley right before serving for a fresh touch.
Enjoy experimenting with seasonal vegetables to make this dish your own!
If you find harissa too spicy, balance it out with a touch of yogurt in the dressing.
The salad can be made ahead and stored in the refrigerator for up to two days; just add the sesame seeds and parsley right before serving for a fresh touch.
Enjoy experimenting with seasonal vegetables to make this dish your own!
